Go Back
–+ servings
Creamy Italian Meatball Soup

Creamy Italian Meatball Soup

Creamy Italian Meatball Soup – A warm, hearty embrace in a bowl! Tender meatballs, rich creamy broth, and fresh
No ratings yet
Print Recipe
Hide
Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cuisine Italian
Servings 8
Calories 450 kcal

Equipment

  • Large Dutch oven or soup pot

Ingredients
  

For the Meatballs:

  • ½ lb ground beef 80/20 blend
  • ½ lb ground pork
  • ½ cup fresh breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • 1 egg
  • 2 cloves garlic minced
  • ½ tsp salt
  • ½ tsp black pepper

For the Soup Base:

  • 6 cups chicken or beef broth
  • 1 cup heavy cream
  • 1 can 14 oz diced tomatoes
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes optional, for spice
  • 1 cup small pasta optional, like orzo or ditalini
  • Salt and pepper to taste

Instructions
 

Prepare the Meatballs:

  • In a bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper.
  • Mix gently and form into small, uniform meatballs.

Brown the Meatballs:

  • Heat a Dutch oven over medium heat and lightly brown meatballs in batches.
  • Remove and set aside.

Build the Soup Base:

  • In the same pot, sauté onion, carrots, celery, and garlic until softened.
  • Add diced tomatoes, broth, oregano, basil, and red pepper flakes.

Simmer & Cook the Pasta (if using):

  • Return meatballs to the pot and simmer for 20 minutes.
  • Add pasta in the last 10 minutes if using.

Finish with Cream:

  • Lower the heat and stir in heavy cream, cooking gently for 5 more minutes.
  • Season with salt and pepper to taste.

Serve & Garnish:

  • Ladle into bowls and garnish with fresh herbs and extra Parmesan.

Notes

  • Make it ahead: Soup tastes even better the next day! Refrigerate and reheat gently.
  • For a lighter version: Use half-and-half instead of heavy cream.
  • Gluten-free adaptation: Swap breadcrumbs for almond flour and use GF pasta or omit it.
  • Storage: Refrigerate for up to 4 days; freeze without cream for up to 3 months.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25g
Keyword comfort food, Creamy Meatball Soup, Easy Soup Recipe, Homemade Meatball Soup, Italian Soup Recipe
Tried this recipe?Let us know how it was!